4. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and dry. Pierce top of cake with a fork, or skewer, in about 10 places. Cool completely in pan on wire rack.

5. In another bowl, combine milk, condensed milk, evaporated milk and liqueur, if using. Pour over top of the cooled cake and allow to soak in while chilling for at least 2 hours.

6. Prepare topping: In a small bowl, whisk sugar, whipping cream and vanilla until thick. Spread over top of cake. Store in refrigerator until ready to serve (up to 1 week).

Tip: If you want leftover whipped cream to retain its lightness, height and texture for a day or more, add 1 tsp (5 mL) of light corn syrup to each 1 cup (250 mL) of cream while whipping.